Pasta game strong! Fettuccini (or pappardelle) pasta lightly coated in a creamy mushroom sauce with crispy prosciutto crumbles on top.
I don’t always make (and eat) pasta but when I do, it has a mushroom sauce and crispy prosciutto!
Do you guys get Bon Appétit magazine? I do. And I LOVE IT. I swear it’s like the prettiest magazine in all the (food) land. The cover of this month’s issue has this delicious photo of this pasta with mushrooms and crumbles of crispy prosciutto! I just HAD to remake it. Maybe I was just hungry.
Since I only had fettuccini at home, I used that instead of the pappardelle. If you have pappardelle, by all means, use that instead. Those noodles are flat, long, and thick. The pasta tasted just as delicious with fettuccini though so either one works.
It’s all about the sauce, guys! That mushroom sauce was so creamy. Just be careful not to reduce it too much when cooking.
The mag goes into detail on how to make the perfect pasta. Here’s what I learned.
// Use a pot or a big saucepan for the sauce instead of a skillet. Tossing pasta in a skillet with sauce instead of a deep pot would equal spilling and ain’t nobody got time for that! Am I the only one that likes to clean as she cooks?
// Whatever time the package of pasta says to cook the pasta, shave off 3 minutes from that number. Since you’re going to continue to cook the pasta in the mushroom sauce, you don’t want the paste to be too flimsy noodle-like. The goal is al dente for life! Make sure the pasta water is super salty too.
// When you’re tossing the pasta on the last step, make sure everything is evenly coated THEN remove from heat and add butter. This way you still get that creamy consistency without melting the butter while cooking.
Overall, what surprised me most about this recipe was how quickly everything came together. Almost 30 minutes later, the whole thing was done from start to finish! Ok, enough babble…here’s the recipe!
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I hope you make it and LOVE it!
Fettuccini with Mushrooms and Prosciutto
- 1/4 cup plus 2 tablespoons olive oil
- 6 slices thinly sliced prosciutto
- 1 pound mixed mushrooms (such as chanterelles maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
- 2 medium shallots finely chopped
- 1 teaspoon thyme leaves plus more for serving
- Salt and pepper
- 1 cup chicken stock or low-sodium chicken broth I used chicken stock
- 12 ounces pappardelle or fettuccine I used fettuccine
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- Heat 1/4 cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.